Gingered Cantaloupe Pickles

Instructions

1. 1

   Dissolve pickling lime in water, following directions on the package.

2. 2

   Cut cantaloupe meat from the rind, and slice it into bite-size chunks of similar size and shape.

3. 3

   Add the cantaloupe to the lime solution, and let it stand about 4 hours at room temperature.

4. 4

   Drain the cantaloupe, rinse it, and drain it again.

5. 5

   Return the fruit to the bowl, cover it with more water, and let it stand at room temperature for about 2 hours.

6. 6

   Drain the cantaloupe once more.

7. 7

   Return the fruit to the bowl, and add the remaining ingredients.

8. 8

   Stir well to dissolve all the sugar.

9. 9

   Weight the fruit with a plate, and let it sit overnight.

10. 10

    Second Day Transfer the cantaloupe and liquid to a large saucepan.

11. 11

    Bring the mixture to a boil quickly.

12. 12

    Boil vigorously for about 1 1/4 hours, until the liquid has reduced to a thick syrup.

13. 13

    While the cantaloupe cooks, sterilize 8 half-pint canning jars according to manufacturer's directions.

14. 14

    With a slotted spoon, divide the fruit chunks evenly among the jars, filling them to within 1/2 inch of their tops.

15. 15

    Pour the syrup evenly over the cantaloupe.

16. 16

    Process the jars in a water bath for 10 minutes.

17. 17

    Let the pickles sit at least 1 week to develop their flavor.